Ruby Chocolate Palmiers
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These ruby chocolate palmiers are my absolute favorite quick treat to whip up when I'm craving something elegant but don't have much time. The beautiful pink chocolate paired with crispy, buttery layers makes them feel fancy, yet they come together in less than an hour from start to finish. I love using almond flour because it adds a lovely nutty depth while providing extra protein and healthy fats compared to regular flour. Best of all, this recipe is wonderfully simple and uses just a handful of ingredients you probably have in your kitchen already. Your friends will be so impressed when you serve these homemade beauties!
Ella x
Ingredients
- 200rubber palmiers
- 150ruby chocolate chips
- 120 galmond flour
- 100 ggranulated sugar
- 2egg whites
- 50 gunsalted butter
- 5 gsalt
- 1 mLvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Tip: Use parchment paper to ensure the palmiers release easily.
- 2
In a medium bowl, whisk together almond flour, sugar, and salt.
Tip: This step helps to create a light and airy texture.
- 3
In a separate bowl, whip the egg whites until stiff peaks form.
Tip: This adds structure and stability to the palmiers.
- 4
Add the unsalted butter, softened, to the egg whites and whip until combined.
Tip: This step helps to create a smooth and creamy texture.
- 5
Add the vanilla extract and whip until well combined.
Tip: This adds depth and complexity to the flavor.
- 6
Fold the dry ingredients into the wet ingredients until just combined.
Tip: This step helps to avoid overmixing and preserve the texture.
- 7
Melt the ruby chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.
Tip: This step helps to create a smooth and glossy coating.
- 8
Dip each palmier into the melted chocolate, coating about half of the pastry.
Tip: This step adds a pop of color and flavor to the dish.
- 9
Tap off any excess chocolate by gently tapping the fork or dipping tool against the side of the bowl.
Tip: This step helps to create a smooth and even coating.
- 10
Place the coated palmiers on a baking sheet lined with parchment paper.
Tip: This step helps to prevent the chocolate from melting or becoming misshapen.
- 11
Refrigerate the palmiers for at least 30 minutes to set the chocolate.
Tip: This step helps to create a firm and stable coating.
- 12
Serve and enjoy!
Tip: This step adds a touch of elegance and sophistication to the dish.
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